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1
Prepare all the ingredients.
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2
Beat the eggs, sift the ingredients together, cut the cream cheese into small cubes and line the mold with alumnium cupcake holders.
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3
Put the butter and light brown sugar in a bowl, and mix well with a whisk until pale and creamy.
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4
Add the beaten egg to the bowl from Step 2 little by little, mixing well with a whisk so that the batter doesn't separate.
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5
The batter looks like this when all the egg is beaten in.
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6
Scrape off all the batter on the sides with a spatula and bring it together.
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7
Add 1/6 of the sifted ingredients to the bowl.
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8
Add 1/5 of the milk.
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9
Keep on repeating, alternating the ingredients and milk.
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10
Preheat the oven to 180C.
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11
Before adding the last batch of ingredients (the dry ingredients), mix in the cubed cream cheese (leave 6 cubes for decorating).
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12
Add the rest of the ingredients, mix well, and put the batter into the muffin molds.
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13
Top each muffin with a piece of cream cheese.
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14
Bake for 20 minutes at 180C, then turn the temperature down to 170C and bake for another 5 minutes.
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15
Cover the muffins with alumnium foil (to prevent scorching) and bake for another 10 minutes.
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16
The baking time will differ on your oven, so adjust accordingly.
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17
I always bake the muffins in the upper rack of the oven.
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18
When the muffins have cooled, store in the refrigerator or freezer.
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19
If you toast them on the next day or even after that, they'll be crunchy on the outside, moist on the inside, and soo yummy.
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20
Here's how to enjoy them from the next day onwards: Toast in a 300 W oven for about 5 minutes until warmed through, then toast at 1200 W for about a minute.
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21
They'll be delicious this way.
